Lemon Cream Cheese Frosting

And what do you do with left over lemon curd?! Well clearly…you make lemon cream cheese frosting!

Easy. As. Pie. I whipped up a batch of cupcakes (from a box…what! whaaat!) and put on this homemade lemony frosting! It’s a special touch you can add to any of your cake-ish baked goods, I think. And if you make the mascarpone pancakes with lemon curd and blueberries you’re gonna have left overs so you might as well do something good with it!


PS – OOOOH what if you dipped fruit in the frosting!! :O Heaven!

Lemon Cream Cheese Frosting

Adapted from Bon Appetit April 1998

2 8-ounce packages cream cheese, room temperature
1  1/4-ounce lemon curd
1 cup powdered sugar (plus more to your taste/consistency liking)
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended.

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